I found some blueberries at a really good price at my local market, so it was the perfect time to make this Blueberry Almond Pound Cake! If you like blueberries, you will need to try this–it’s so moist, dense, and rich! You can also use frozen blueberries in this cake, but the baking time will be slightly longer. I prefer using fresh blueberries because the frozen berries tend to give the batter a blue-ish color. The almonds and almond extract give this pound cake a really nice flavor and the glaze adds a little extra sweetness. Serve it for dessert at dinner or at a brunch with coffee or tea.
BLUEBERRY ALMOND POUND CAKE by NancyC
Makes one 10″ bundt cake
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 (8-ounce) block of cream cheese, softened
- 1 teaspoon almond extract
- 2 cups sugar
- 4 large eggs
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3/4 cup sliced or coarsely chopped almonds
- 2 cups fresh or frozen blueberries, thawed
- 2 cups powdered sugar
- 3 to 4 Tablespoons Half & Half (light cream), depending on desired consistency
- 1/2 teaspoon almond extract
- 2 Tablespoons sliced or coarsely chopped almonds for garnish (you can lightly toast them if you prefer)
Preheat oven to 350 degrees. Grease and flour a 10″ bundt pan; set aside.
In large bowl, blend butter, cream cheese, almond extract, and sugar until mixture is creamy and fluffy. Add eggs, one at a time, and blend well after each addition.
In a small bowl, combine flour, baking powder and salt. Add flour mixture to creamy mixture and mix well.
Stir in sliced almonds, mixing to evenly distribute in batter and then gently fold in the blueberries and blend evenly into the batter. Spoon batter into prepared bundt pan. Bake 50 minutes or until golden brown and toothpick inserted in center comes out clean or almost clean (do not over bake, or cake will be dry).
Let cake cool in pan for 10 minutes, then remove from pan onto a serving plate (you may need to loosen the edges of the cake from the pan a little with a knife). Let cake cool completely.
While cake is cooling, mix the glaze ingredients and after cake cools, drizzle glaze over the cake. Sprinkle the almonds on top. Makes about 8-10 servings.
Have you been enjoying fresh blueberries this summer too? What kind of blueberry baked goods have you been making lately?
Sharing at Meal Plan Monday, Fiesta Friday, Weekend Potluck, Inspire Me Monday. What’s for Dinner Sunday, Happiness is Homemade.
Amazing looking cake Nancy. The fruit and nut combination of flavours looks good. I will bookmark this delicious recipe. Thanks for sharing.
I love this and happen to have a pint of fresh blueberries…hubby will be happy!
That’s great, Susan! Hope you and your hubby enjoy the cake! 🙂
This cake looks so pretty and delicious! Thanks for sharing, Nancy! Have a lovely week!
You too, Jhuls! 🙂
This looks wonderful!
I love all almond baked goods, and adding blueberries makes this so Summery and beautiful! Thanks for sharing at Fiesta Friday!
What a gorgeous cake and yes, yes, yes to the almonds. Living with a person with nut allergies means that I don’t get to eat them nearly as often as I would like! Happy Fiesta Friday! – Faith, Hope, Love, & Luck – Colleen
Your cake turned out perfect! Looks delicious:) Have a wonderful weekend, Nancy:)
Thanks and hope you are having a great weekend too! 🙂
WOW, this looks like a great recipe!! I love blueberries